March 21, 2016

Urulai Kizhangu Masal (Traditional Potato Gravy)

Urulai Kizhangu Masal fondly called as Kizhangu in many Hotels is the most popular, Un beatable  and traditional side dish for Poori and Chapatis in Tamilnadu. Even today in many Tamil Brahmin families this side dish is the most sought one by the elders. We love to have this even by spreading on Dosas and Breads. An easy, simple yet mouthwatering side dish...

Pre time: 20 mins
Cooking time: 10 mins
Serves: 3

Ingredients needed to make Urulai Kizhangu Masal:

Pressure cooked or well boiled Potatoes 3
Thinly sliced onions from 3
Slitted green chillies 5
Finely chopped tomatoes 2
Besan flour / Chickpea flour 1 tb spoons
Salt to taste
Turmeric powder 1/2 tea spoon
Oil 2 tb spoons
Curry leaves few
Mustard seeds, urad dal and chana dal for seasoning

How to make Urulai Kizhangu Masal?

Pressure cook or boil well the potatoes. Peel off the skin. Mash them to rough small pieces and keep aside.

Heat a pan with oil. 

Do the seasoning with mustard seeds, dals and once they become brown add the green chillies, curry leaves and onions and fry for two minutes. 

Then add the tomatoes, turmeric powder  and required salt and stir till it becomes soft. 

Add the besan flour too and mix everything well and stir for a minute.

Now add the potatoes and mix well. 

Pour 3 cups of water in it.

Let them boil for 5 minutes or till thickens.

The awesome side dish is ready.